Heirloom Carrots

In early April we sowed some heirloom carrot seeds into the ground, and now after just a couple of months, we have a rainbow variety of carrots in different sizes and shapes. What can we do with these wonderful colours? We were so smitten with the fantastic roots we pulled from our garden, we wanted to make sure that they received the attention they deserved on our plates.
The heirloom carrots were prepared in different ways to provide multiple textures. The carrots were: 
  1. juiced, frozen and turned into a granita; 
  2. sous vide with orange juice and sugar in a 95 degrees Celsius bath until tender; 
  3. shaved raw;
  4. oven roasted.

This carrot salad was also accompanied by orange segments, a coffee mayonnaise, almonds, pumpkin seeds, dried goji berries, dried mulberries, coriander flowers, and marigold petals.

78 Degrees Presents: A Harvest Dinner

A salad of fresh vegetables, herbs, flowers and fruits.

Lobster Bisque. 
Slow poached lobster, reduced lobster stock fortified with cream, foam and tarragon

Steak and Potatoes. 
Sous vide steak with sauteed green beans, roasted potatoes, and a wild mushroom jus.

Freezie. 
Cucumber, ginger, apple, pear, and pineapple. 

Strawberries and Pistachio. 
Microwaved pistachio sponge, pistachio ganache, sous vide strawberries, strawberry chantilly, brown butter and coconut powder, cinnamon ice cream.

 

Birthday Cake. 
Blueberry ganache, grapefruit gelee and sponge, mascarprone cheesecake.

Mignardises. 
Tonka bean macaron, pineapple and popping candy aerated chocolate, passionfruit and coffee bonbons.

The Harvest Salad

Herbs, flowers and vegetables were hand picked just before service.
We began with fire roasted cherry tomatoes, slow roasted yellow pear potatoes, compressed black cherry tomatoes with balsamic, compressed yellow brandywine and japanese oxheart with cider.

We then placed baby zucchini halves, beans and flowers in various spots of the plate.

Then we add purple haze carrot ribbons, heirloom carrot diamonds, cucumber curls, and garden peas.

Finally we topped the harvest salad with thai, purple, and genovese basil, arugula leaves and flowers, assorted herbs.